Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C).

Serves: 6

I'm sure the soup is great. Fantastic even. Especially if you don't use hot enchilada sauce. Unfortuately, we used the hot enchilada sauce, which made the soup super spicy. To the point where it wasn't really tasty.